Relevant bibliographies by topics / Cooking; French Food

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cooking; French Food'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Cooking; French Food"

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Khaeril Sungkawa and Toni Ari Wibowo. "French Culinary Term Categorization in Essential of Professional Cooking’s Book." International Journal of Entrepreneurship and Tourism 1, no. 2 (2024): 88–97. http://dx.doi.org/10.57203/ijent.v1i2.2024.88-97.

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The book entitled essentials of professional cooking is a book that is very suitable to be used as a reference for culinary lovers, cooks or especially for beginners in cooking, but, dishes originating from western countries generally use French term. French cooking terms are still widely found in western cookbooks, the fact is that every region has cooking terms according to the language they use, where these terms are used for communication when working in the kitchen. Cooking terms in French have become well-known in every food and beverage industry, it's no wonder that beginners or student
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Hilma, Rila. "French in Culinary World." Humaniora 2, no. 2 (2011): 1396. http://dx.doi.org/10.21512/humaniora.v2i2.3206.

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More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international restaurants apply the French menu and cooking. This article presents an overview about the French element
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Perineau, Lucie. "France: Dining with the Doom Generation." Gastronomica 2, no. 4 (2002): 80–82. http://dx.doi.org/10.1525/gfc.2002.2.4.80.

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French cooking is going down the drain. In fact, it's been going that way since the 1960s',when women abandoned the kitchen to take up jobs. But there's more to the problem than a mere lack of time: our whole food culture seems to be floundering. Confused by GMOs, disgusted by mad cow attacks and fatally attracted to junk food, French consumers have lost control over their shopping carts and diets, and lost interest in cooking. As a result, the social function of food is disappearing: today, dining with your friends can be a daunting experience. Oddly, this does not prevent most French from se
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jordi, nathalie. "Samuel Chamberlain's Cléémentine in the Kitchen." Gastronomica 7, no. 4 (2007): 42–52. http://dx.doi.org/10.1525/gfc.2007.7.4.42.

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Even apparently insignificant artifacts like menus or food columns function as spy-holes into an epistemology, revealing coded cultural mores, rituals and desires. This article explores the nature of the relationship between distinction and French cooking in Samuel Chamberlain's 1941––43 Gourmet magazine column, Cléémentine in the Kitchen, a fictionalized account of family life with a Burgundian cook. What tropes are drawn upon to evoke the desirability of French cooking, and what about Chamberlain lent them their discursive power? How are the discourse's recurring metaphors——nostalgia for a (
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JOMORI, Manuela Mika, Francisco de Assis Guedes de VASCONCELOS, Greyce Luci BERNARDO, Paula Lazzarin UGGIONI, and Rossana Pacheco da Costa PROENÇA. "The concept of cooking skills: A review with contributions to the scientific debate." Revista de Nutrição 31, no. 1 (2018): 119–35. http://dx.doi.org/10.1590/1678-98652018000100010.

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ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries
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Gatley, Andy. "The significance of culinary cultures to diet." British Food Journal 118, no. 1 (2016): 40–59. http://dx.doi.org/10.1108/bfj-06-2015-0228.

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Purpose – The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary cultures to diets in France and Britain. Design/methodology/approach – The initial phase of this qualitative, comparative research involved in-depth interviews with 13 French and 14 British citizens who were each asked to reflect upon foods eaten in the home, preparation methods and issues surrounding dietary practices and culinary cultures. The next phase of the research asked “experts” working within the fie
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Pettinger, Clare, Michelle Holdsworth, and Mariette Gerber. "Meal patterns and cooking practices in Southern France and Central England." Public Health Nutrition 9, no. 8 (2006): 1020–26. http://dx.doi.org/10.1017/phn2006945.

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AbstractObjectiveTo evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated.DesignCross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires.SettingEngland (Nottingham, East Midlands) and France (Montpellier, Languedoc-Roussillon).SubjectsA stratified random sample of 1000 males and 1000 females aged 18–65 years was generated from the electoral
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Plessz, Marie, and Fabrice Étilé. "Is Cooking Still a Part of Our Eating Practices? Analysing the Decline of a Practice with Time-Use Surveys." Cultural Sociology 13, no. 1 (2018): 93–118. http://dx.doi.org/10.1177/1749975518791431.

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People now spend less time doing housework in general, and cooking in particular. So is cooking still a central feature of our daily eating practices? This article compares trends in household cooking durations in France and the USA in the period 1985–2010 using time-use surveys and practice theory. We ask how the association between cooking and eating at home has changed over time, and how it has contributed to the decline in the time spent on household cooking. Descriptive statistics show that US households spent 20 minutes less time per day cooking in 2010 than in 1985 (15 minutes less time
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Larsen, Charlotte Rørdam. "Sonic ingredients in television food programmes." SoundEffects - An Interdisciplinary Journal of Sound and Sound Experience 3, no. 1-2 (2013): 23–43. http://dx.doi.org/10.7146/se.v3i1-2.15638.

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The main focus of this article is the use, significance, and role of sound in food and food travel programmes, exemplified by cooking programmes broadcast on Danish television – public service and commercial channels. The aim is to demonstrate how sound and music in this kind of programme plays an important part mediating both the cooking and the kitchen as wellordered and well organized. The use of music represents flow, but refers also to locality, globality and identity, and is often linked to the notions of nostalgia, tradition and authenticity, and contributes to an aesthetization of food
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SOBRAL MARQUES SOUZA, DORIS, TAKAYUKI MIURA, CÉCILE LE MENNEC, CÉLIA REGINA MONTE BARARDI, and FRANÇOISE S. LE GUYADER. "Retention of Rotavirus Infectivity in Mussels Heated by Using the French Recipe Moules Marinières." Journal of Food Protection 78, no. 11 (2015): 2064–69. http://dx.doi.org/10.4315/0362-028x.jfp-15-191.

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To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marinières (mariner's mussels). Rotavirus was then quantified by real-time quantitative PCR (RT-qPCR) and a cell culture infectivity assay. Results showed the persistence of infectious virus after 3 min of cooking. After 5 min, when no infectious virus could be detected, the RT-qPCR approach showed a 1-log decrease compared with concentrations detected after 1 min of cooking.
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Dissertations / Theses on the topic "Cooking; French Food"

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Simon, Daniela Patricia. "The food, the cooking and the chef : a comparative study of food representation in British, French and German mainstream cooking programmes." Thesis, Canterbury Christ Church University, 2016. http://create.canterbury.ac.uk/15675/.

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This thesis is a comparative study into contemporary mainstream cooking programmes on British, French and German television, which explores how food and cooking are represented. Since food is an expression of identity (Corti 2012; German 2011; Montanari 2006; Scholliers 2001) this study argues that food representation on television is influenced by national culture. Cooking programmes have become increasingly popular in many countries, and recent years have further seen the emergence of a variety of formats, the characteristics of which also influence how food and cooking are represented. This
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Manios, Stavros G. "Investigating the impact of retail and household practices on the quality and safety of ready-to-eat and ready-to-cook foods." Thesis, Cranfield University, 2012. http://dspace.lib.cranfield.ac.uk/handle/1826/7940.

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Bacterial responses to environmental stresses may be easily observed and predicted under controlled laboratory conditions. However, realistic conditions encountered during manufacturing, in retail or in households may cause unpredicted responses of spoilage or pathogenic bacteria. Therefore it is essential to identify and understand the microbial dynamics under such conditions. The overall aim of the present study was to simulate the most common environmental conditions and consumer-style practices during storage or preparation of Ready-to-Eat (RTE) and Ready-to-Cook (RTC) products in the dome
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Heron, Carl P., and O. E. Craig. "Aquatic Resources in Foodcrusts: Identification and Implication." 2015. http://hdl.handle.net/10454/9355.

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No<br>Foodcrusts, the charred surface deposits on pottery vessel surfaces, provide a rich source of data regarding container function. This article reviews recent applications focusing on the detection of aquatic resources (marine and freshwater) in pottery vessels using a range of analytical approaches including bulk isotope measurements of carbon and nitrogen, lipid biomarker analysis, and compound-specific carbon isotope determinations. Such data can help to evaluate the presence of reservoir effects when undertaking radiocarbon dating of foodcrust samples. In particular, molecular and isot
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Books on the topic "Cooking; French Food"

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James, Peterson. Glorious French Food. John Wiley & Sons, Ltd., 2002.

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David, Elizabeth. French country cooking. Grub Street, 2011.

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David, Elizabeth. French Country Cooking. Penguin Group UK, 2008.

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Randell, Sarah, Maria Villegas, and Chris L. Jones. The food of France: A journey for food lovers. Bay Books, 2008.

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1913-, David Elizabeth, David Elizabeth 1913-, and David Elizabeth 1913-, eds. Elizabeth David classics: Mediterranean food, French country cooking, Summer cooking. Biscuit Books, 1998.

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Herman, Jill Harris, joint author., ed. A mostly French food processor cookbook. New American Library, 1997.

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Lafargue, Françoise. French food and drink. Bookwright Press, 1987.

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Conran, Caroline. Sud de France: The food and cooking of Languedoc. Prospect Books, 2012.

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Huber, Deann. Food of the world: France. Global Media, 2009.

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Rayé, Alain. La Régalade: Simple French bistro food at home. Whitecap, 2005.

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Book chapters on the topic "Cooking; French Food"

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Kelly, Debra. "Introduction." In Fishes with Funny French Names. Liverpool University Press, 2022. http://dx.doi.org/10.3828/liverpool/9781800856868.003.0001.

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This introduction is divided into four sections in order to present the theoretical and then the historical, social and cultural contexts for the history of the development of the French restaurant in London. Firstly, ‘Foodways into the Past and Present of “Eating French” in London’ considers the approaches of cultural history and of cultural studies to food and restaurant history and how these are used in the book while also defining the use of terms such as ‘cuisine’, ‘cooking’, ‘the restaurant’, and ‘cultural capital’. Secondly, ‘Frogs and Snails on the Streets of London’ and ‘The French in
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Campion, Charles. "Give a Dog a Bad Name, British cooking and its place on the culinary leader board." In Food and Drink: the cultural context. Goodfellow Publishers, 2013. http://dx.doi.org/10.23912/978-1-908999-03-0-2334.

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Ask any American, particularly those who have not yet visited Europe, and they will tell you that French food is magnificent while British food is ghastly. Visitors from the other side of the Atlantic long to be as glam as Gene Kelly or Leslie Caron, and they long to be that American in Paris – or better still a rose-tinted version of that city where the weather is always perfect and the food is always ambrosial. Somewhere along the time line between the Battle of Agincourt and the present day, British cooking has ended up pigeon-holed as a culinary alsoran to the French and there’s a widely h
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Kelly, Debra. "Conclusion." In Fishes with Funny French Names. Liverpool University Press, 2022. http://dx.doi.org/10.3828/liverpool/9781800856868.003.0006.

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This conclusion provides further scoping of the contemporary London French restaurant scene, including restaurateurs and cooking from several Francophone countries. It is divided into three sections: ‘Eating French in London’; ‘Eating Francophone in London’; ‘Cooking French People’. In the first two decades of the 21st century, there was not only growth in French restaurants in London, but also in restaurants and cooking associated with varied Francophone cultures as the numbers of migrants from former French colonial countries increased. All of this took place in the context of an intensified
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O’Brien, Nanette. "Conclusion." In Food and Culture in the Works of Ford Madox Ford, Gertrude Stein, and Virginia Woolf. Oxford University PressOxford, 2024. http://dx.doi.org/10.1093/oso/9780198871729.003.0006.

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Abstract The Conclusion: Cooking Civilization, Tasting Modernism considers modernist aesthetics and taste while introducing the idea of modernist leftovers, or what is left over for future generations when modernists cook, eat, and write about food, society, and civilization. The conclusion begins with Edith Wharton’s more traditional notion of the idea of taste, especially French taste, as adjacent to culinary aesthetics. It goes on to consider how Ford, Stein, and Woolf have all taken up themes of culinary tradition and heritage while engaging with political, social and aesthetic questions.
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Singh, Vijayta, and Vandana Verma. "REVIEW: IMPACT OF CONVENTIONAL FRYING AND NOVEL FRYING METHOD ON THE QUALITY OF FRIED FOOD PRODUCTS." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 18. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag18p5ch3.

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Starch is a functional element in food that serves as a vitally important source of energy. In fried foods like potato chips, French fries, instant noodles, and coating flour, starch is primary ingredient. Deep frying changes the structure of foods and adds extra oil to them. When it comes to cooking and processing food, deep-fat frying is by far the most popular technique employed by consumers, eateries, and factories around the globe. Most obviously, it slashed lead times and allowed for the innovation of novel cuisine with appealing sensory properties. After being ingested, the starch and f
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Cruickshank, Ruth. "(Re-)Thinking with Eating and Drinking." In Leftovers. Liverpool University Press, 2020. http://dx.doi.org/10.3828/liverpool/9781789620672.003.0002.

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There is an extraordinary convergence of post-war French thought which, knowingly or not, uses or is legible through food and drink and carries the potential for re-thinking overlooked psychological, ideological and historical meanings in representations of eating and drinking. Some thinkers are associated with eating and drinking: Lévi-Strauss’ culinary triangle; Barthes’ ideological and psychosociological readings of food and drink; or Certeau, Giard and Mayol positing cooking and shopping as creative ‘poaching’ on capitalist scripts. Food and drink exemplify arguments, with Bataille’s potla
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Malik, Parth, Ruma Rani, and Tapan Kumar Mukherjee. "The Biology of Advanced Glycation End Products." In Glycosylation and Glycation in Health and Diseases. BENTHAM SCIENCE PUBLISHERS, 2025. https://doi.org/10.2174/9789815322521125010006.

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This chapter is dedicated to the biology of advanced glycation end products (AGEs). In 1912, AGEs were first identified by French chemist Louis-Camille Maillard. Early investigation revealed AGE generation during food preparation (cooking) at high temperatures, wherein carbohydrates (e.g. glucose/glycan) slowly react with various proteins via concomitant generation of Schiff’s base and Amadori products. This non-enzymatic process of AGE generation is termed glycation. Later, subsequent investigations revealed that AGE is exogenously produced during cooking and other processing of foodsand also
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Albala, Ken. "A Plea for Culinary Luddism." In Food Fights. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469652894.003.0013.

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Americans have been known to idealize home cooked meals eaten with the family, but the general trend in our history has been to move away from these things. Ken Albala, one of America’s leading food historians, makes an impassioned plea for the importance of cooking from scratch, using fresh ingredients, and sharing the food with others, as one of the most meaningful and humane acts we can do. He is cognizant of the fact that cooking is not always easy, nor has it always been voluntary, but in his mind that should not prejudice against the social importance of spending time preparing food, whi
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Mouthami, K., V. V. Harish, S. Karthikeyan, Sasikumar Chinnusamy, and S. Kathiresan. "A Healthy Food Recommendation System Using KNN Model and Elasticsearch With Quantum Computing." In Advances in Computational Intelligence and Robotics. IGI Global, 2024. https://doi.org/10.4018/979-8-3693-3601-4.ch001.

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With a personalized, intelligent, and interactive cooking journey available to users of all skill levels, this app has the potential to revolutionize the way we experience cooking. The program uses machine learning algorithms to analyze user preferences, dietary needs, and ingredient availability to create customized recipes. It offers in-the-moment direction while you cook, making cooking approachable for beginners as well as supplying seasoned chefs with fresh ideas. The recipe application for food that has been enhanced using machine learning tools. With a personalized, intelligent, and int
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Şekeroğlu, Gülten, and Ahmet Kaya. "Herbs and Spices in Food Industry." In Current Research on Food Engineering and Science. Özgür Yayınları, 2025. https://doi.org/10.58830/ozgur.pub722.c3034.

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Herbs and spices are aromatic products, either fresh or dried, derived from plants, utilized to enhance the flavor of both plant and animal-based foods. Herbs are typically derived from the leaves of plants, whereas spices originate from seeds, roots, bark, fruits, berries, arils, pods, and flowers. Herbs and spices have played a fundamental role in the evolution of global food cultures. Beyond culinary applications, they hold religious, economic, medicinal, and political significance. Their trade shaped empires, and their aromatic and preservative qualities enriched home cooking and industria
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Conference papers on the topic "Cooking; French Food"

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Beekman, Jessica, Samantha Popol, Shaun MacMahon, and Steven Peyton. "Analysis of MCPD and Glycidyl Esters: Recent Occurrence Data in U.S. Infant Formulas and Effects of Cooking on Contaminant Concentrations in Frozen Fried Foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jsat7828.

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Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and glycidol are process-induced chemical contaminants found in a variety of edible oils and food products containing these oils. Studies have shown these contaminants may be carcinogenic and/or genotoxic, making their presence in foodstuffs a potential health concern. Since 2012, researchers at the U.S. Food and Drug Administration (FDA) have developed methods for the analysis of MCPD and glycidyl esters in a variety of matrices, including edible oils, infant formula, and other processed foods.
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Ozola, Liene, and Solvita Kampuse. "The effect of vacuum cooking on enteral food made from fresh and semi-finished ingredients." In Research for Rural Development, 2017. Latvia University of Agriculture, 2017. http://dx.doi.org/10.22616/rrd.23.2017.031.

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Huppmann, Gerhard. "The MTU Carbonate Fuel Cell HotModule®: Utilization of Biomass and Waste Originated Fuels for Polygeneration in Fuel Cells." In ASME 2006 4th International Conference on Fuel Cell Science, Engineering and Technology. ASMEDC, 2006. http://dx.doi.org/10.1115/fuelcell2006-97120.

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MTU’s HotModule is a High Temperature Molten Carbonate Fuel Cell System. It transfers the chemical energy of the fuel directly to electricity, heat and a useful depleted air with an electrical efficiency in the range of 42 to 52%. It convinces by minimal emissions of contaminants. The produced heat is given by the depleted air at a temperature level of 400 °C; this ensures a multi purpose and valuable utilization of the heat. The HotModule operated with natural gas is demonstrated meanwhile together with our partner Fuel Cell Energy Inc. in approximately 25 field trial plants and reached now a
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Reports on the topic "Cooking; French Food"

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Patil, Sheetal. Food as medicine. Indian Institute for Human Settlements, 2024. https://doi.org/10.24943/9788198256881.

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Food in India is more than sustenance—it is deeply intertwined with culture, health, and spirituality. Rooted in Ayurveda, one of the world’s oldest medical systems, Indian culinary traditions emphasize the medicinal properties of ingredients and their role in maintaining health. This cookbook explores the principles of food as medicine, showcasing ten carefully curated recipes that incorporate ingredients with known therapeutic benefits. From turmeric and ginger to amla and ashwagandha, these recipes highlight how everyday meals can support wellness. Drawing from regional variations across In
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
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Ginzberg, Idit, Richard E. Veilleux, and James G. Tokuhisa. Identification and Allelic Variation of Genes Involved in the Potato Glycoalkaloid Biosynthetic Pathway. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7593386.bard.

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Steroidal glycoalkaloids (SGAs) are secondary metabolites being part of the plant defense response. The two major SGAs in cultivated potato (Solanum tuberosum) are α-chaconine and α-solanine, which exhibit strong cellular lytic properties and inhibit acetylcholinesterase activity, and are poisonous at high concentrations for humans. As SGAs are not destroyed during cooking and frying commercial cultivars have been bred to contain low levels, and their content in tubers should not exceed 20 mg/100 g fresh weight. However, environmental factors can increase tuber SGA content above the safe level
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